Cherry clafoutis recipe: a tasty French dessert recipe! This cherry clafoutis tastes best when it comes freshly baked straight out of your hot oven… You will love this treat!
It is time to make a delicious French classic today: my cherry clafoutis recipe!
How I love to make clafoutis. You just can’t go wrong with this one. Look at the tiny amount of ingredients you need below to make it.
There is absolutely no space or any opportunity to mess this dessert up.
But don’t you start to worry: this cherry clafoutis recipe is hands down fail proof.
Fail Proof
I can guarantee you that.
And how am I so certain about that?
Well I have never baked a clafoutis before that didn’t work. All of them came out of that hot oven like a charm. Perfect color, excellent texture… and most of all: this cherry clafoutis recipe is ready in under an hour.
In other words: this clafoutis is my favorite plan B dessert when my initial dessert idea decides to be a total ass and throw a tantrum.
Plan B
I hate it when I cook a three course dinner for family or guests.
And when everything else goes spotless, dessert lets you down.
I am not much of a baker or dessert person myself. So making dessert is not something that I am used to do. If I feel like I need all my time for the other courses, then I often go for the classic cheese board.
And store bought biscuits to be very honest.
Baking
However sometimes I do want to try my hand at making my own dessert.
And this clafoutis is right up my alley.
This cherry clafoutis recipe has never let me down in the past. Like I said before: the color is always perfect and so is its texture. If you need to whip up a dessert in under an hour, then this is the one that you need to try out for sure!
Easy French Cherry Clafoutis Recipe
The clafoutis batter should look like a very runny flan or pancake batter.
This is not a cake, so your batter shouldn’t be sticky or heavy. So yes, it is quite liquid when you pour it into the tart tin.
It will set later on, don’t you worry about it. Don’t add extra flour.
You can divide it over separate smaller tart tins or decide to make one large clafoutis tart and cut it into wedges afterwards. In case you make a large one, I suggest that you leave the clafoutis in the oven a little longer to make sure that the center has thoroughly set.
No Panic
Don’t worry if you check on the clafoutis while it is baking in the oven: the edge of the clafoutis can often puff up a little. But as soon as you take it out of the oven, the clafoutis will kind of collapse again and go back to its normal shape.
You don’t necessarily have to use cherries to make this French treat.
Clafoutis can also be made with plums for example. Every now and then when I set foot in France I sometimes come across raspberry or even apple clafoutis.
Intrigued?
Then you should also take a look at my grape clafoutis recipe and pear clafoutis with saffron!
Serve Warm
This French cherry clafoutis tastes best when it comes freshly baked out of the oven.
So for that reason I don’t recommend making the clafoutis a day in advance. I once ate a leftover wedge of it the day after I baked it but it was a bit bland and rubbery in texture.
Lukewarm clafoutis is still the best.
Enjoy!
Easy French Cherry Clafoutis Recipe
- 15 cherries fresh or canned
- 2,5 oz pastry flour (70 g)
- 3,5 oz caster sugar (100 g)
- ⅔ cup whole milk (160 ml), lukewarm
- 2 medium eggs
- icing sugar
- salt
- If you are using fresh cherries: remove any stems that are still attached. Then add the (fresh or canned) cherries to a colander and rinse them well.
- Let the cherries drain for now. In the meantime in a large bowl beat the eggs and the caster sugar.
- Stir in the pastry flour.
- Stir well. Add the lukewarm whole milk and a little pinch of salt.
- Beat all the ingredients into a silky batter. Pour this batter in a buttered tart tin. I used a tin that is 8-inch (20 cm) in diameter.
- Sprinkle with the drained cherries.
- Bake the clafoutis for 45 minutes in a preheated oven at 356°F (180°C) until golden on top. Take the clafoutis out of the hot oven and let it cool down a little in its tart tin. Then carefully remove the lukewarm clafoutis and place it on a large plate. Sprinkle with some icing sugar and serve.
